Big Fat Chocolate Chip Cookies
Everyone needs these big fat chocolate chip cookies in their life. Crunchy on the outside, chewy in the middle, and every bite full of melty chocolate chips.
Ingredients
- 1 cup (2 cubes) butter room temperature
- 1 cup (7.5 ounces) granulated sugar
- 1 cup (7.5 ounces) packed brown sugar
- 2 eggs
- 1 tablespoon pure vanilla extract see note
- 3 cups (15 ounces) all-purpose white flour see note
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups (18 ounces) chocolate chips see note
- 1 cup (4 ounces) coarsely chopped walnuts or pecans
Instructions
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Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
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In the bowl of a stand mixer using cookie paddles, combine butter, granulated sugar, and brown sugar and whip until combined and smooth. Add eggs and vanilla and mix well.
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Add flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add chocolate chips and nuts and pulse a few more times just until barely mixed.
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Scoop giant 4-ounce portions of cookie dough and roll gently until it starts to come to a ball shape. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Flatten each ball just slightly with a damp hand.
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Bake each pan in preheated 375 degree oven (350 convection) for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top.
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Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.
Recipe Notes
1. For best results, use a good quality vanilla extract rather than an imitation vanilla. We love 
2. I've found that the amount of flour needed for this recipe can vary by ¼ cup either way, depending on your elevation. This recipe was created at about 4,000 feet. If you are lower elevation you may want to use up to ¼ cup less flour. If you are higher elevation, you may need up to a ¼ cup more flour. If you are wondering about how the elevation will affect your cookies, always start with the smallest amount of flour from the guidelines above. You can start out by baking 1 cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don't spread enough, you need to use less flour.
3. I prefer dark or semi sweet chocolate chips in this recipe. For the images in this post, I used Trader Joe's semi sweet chocolate chunks which are delicious.
4. My son made these cookies without nuts and they do have a different texture (not as thick and chunky), but they tasted delicious. He found out by accident that they cook better if you don't press the dough down before baking when you don't use nuts.
5. Although they are better larger, you can make a smaller size. Keep an eye on baking time because they won't take as long.
Update (4/20/22): The original recipe I posted used cold butter. I have since discovered that the Bosch cookie paddles do not hold up well mixing cold butter (even if it is sliced). So I am adapting the recipe to use room temperature butter. If you want the texture similar to the original recipe I posted, you can chill the dough after forming the dough balls and before baking (about 30 to 60 minutes).